Description
This Crispy Fried Bang Bang Shrimp is an irresistible appetizer that perfectly balances texture and flavor. Jumbo shrimp are soaked in buttermilk, coated in seasoned cornstarch, and fried until shatteringly crisp, then tossed in a creamy, sweet, and spicy sauce. With a golden, crunchy exterior and a bold sauce that packs a punch, this dish rivals your favorite restaurant version and is surprisingly easy to make at home.
Ingredients
The Shrimp & Coating
- 1 lb Jumbo shrimp, peeled and deveined
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit for 5 mins)
- 3/4 cup cornstarch (or potato starch/tapioca starch)
- 1 cup vegetable oil (or any neutral oil for frying)
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 green onion, finely chopped (for garnish)
The Bang Bang Sauce
- 1/2 cup Japanese mayonnaise (Kewpie brand is best, but regular mayo works)
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha (adjust for spice preference)
Instructions
Marinate
In a medium bowl, combine the peeled shrimp and buttermilk. Let sit for 10 minutes. Why? The acidity in the buttermilk tenderizes the shrimp and helps the coating adhere.
Make the Sauce
While the shrimp marinates, whisk together the Japanese mayonnaise, sweet chili sauce, and Sriracha in a small bowl until smooth. Set aside.
Prepare Dredge
In a shallow bowl or baking sheet, whisk together the cornstarch, salt, garlic powder, and black pepper.
Coat
Remove the shrimp from the buttermilk, letting the excess drip off briefly. Press the shrimp firmly into the cornstarch mixture to coat thickly and evenly on both sides.
Heat Oil
In a large skillet or heavy-bottomed pan, heat the vegetable oil over medium heat. Target Temp: You want the oil to reach 350°F. If you don’t have a thermometer, dip a wooden spoon handle in the oil; if bubbles form steadily around it, it’s ready.
Fry
Fry the shrimp in small batches. Cook for about 1.5 minutes per side until golden brown and curled. Crucial: Do not overcrowd the pan, or the oil temp will drop and the shrimp will get greasy. Do not overcook, or they will become rubbery.
Drain
Transfer cooked shrimp to a wire rack or paper towel-lined plate to drain excess oil.
Toss & Serve
Place the crispy shrimp in a large bowl. Pour the prepared sauce over the top and toss gently to coat. Garnish with chopped green onions and serve immediately.
Notes
The “Snap” Secret: Using cornstarch instead of flour is the key to this recipe. Cornstarch creates a light, shattering crust that stays crispy longer than a heavy flour batter.
Sauce Timing: The sauce will eventually soften the crust. For the ultimate crunch, toss the shrimp in the sauce right before you eat them, or serve the sauce on the side for dipping.
Air Fryer Option: For a lighter version, spray the coated shrimp generously with oil spray and air fry at 400°F for 6–8 minutes, flipping halfway. The texture won’t be quite as shatteringly crisp as frying, but still delicious.
Mayo Choice: Japanese mayonnaise (like Kewpie) uses egg yolks and rice vinegar, making it richer and more savory (umami) than American mayo. It makes a big difference in the sauce flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Dinner
- Method: Shallow Fry
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1/4 lb Shrimp with Sauce
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 145mg
Keywords: bang bang shrimp, crispy shrimp recipe, spicy shrimp appetizer, bonefish grill copycat, sweet chili shrimp, fried seafood recipes, party appetizers